Chopped tofu and parsley
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Soft tofu; (14 oz) |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Pureed garlic |
| 1 | cup | Roughly chopped fresh parsley |
| 3 | tablespoons | Mayonnaise |
| 2 | tablespoons | Fresh lemon juice |
| Salt and freshly ground black pepper, to taste | ||
Directions
Drain tofu of water, wrap in a thin kitchen towel or 4 layers of cheesecloth, and squeeze to remove any excess moisture. Roughly chop and reserve. Heat oil in a small skillet over low heat. Cook garlic 2 to 3 minutes, then cool. In a bowl, combine tofu, sauteed garlic, parsley, mayonnaise, lemon juice, salt and pepper. Mash with a fork until fine.
Chill and serve as garnish on Spicy Cold Soba Noodles. Yield: 2 cups TAMALES WORLD TOUR SHOW #WT1A03 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 25, 1997